For tomatoes ice-cream:
Shake egg yolk with sugar.
Boil milk.
Put egg yolk in the saucepan with milk and coock it in 80°C.
Put isiniglass in cold water.
Beat tomato sauce with basil and honey.
Warm un it and add drained isinglass.
Shake egg white and add it tomatoes and milk with egg yolks.
Put the mix in the freezer and skake it every 40 minutes for 3 hours.

For mozzarella ice-cream:
Beat mozzarella with milk and honey.
Put isiniglass in cold water.
Shake egg yolk with sugar.
Boil milk.
Put egg yolk in the saucepan with milk and coock it in 80°C.
Add drained isinglass.
Shake egg white and add it milk with egg yolks.
Add mozzarella cream.
Put the mix in the freezer and skake it every 40 minutes for 3 hours.